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Friday, May 13, 2011

Pain au Levain Success

Crust and Crumb

I made some of the Bread Cetera Pain au Levain. It was lovely! I switched a few things, no rye flour: 620g all purposed unbleached flour, 150g whole wheat flour, and 540g water. I must have messed something up because the dough was supposed to be 75% hydration and it seemed more like 85% hydration. It made a lovely open crumb, though.

Nice Open Crumb

We gobbled it up. It was fantastic. Another loaf waits in the fridge so I can bake it in the morning.

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